Best Chocolate And Chestnut Mochi Recipe By Tasty Recipes

CHOCOLATE AND CHESTNUT MOCHI RECIPE BY TASTY

Steps:

• In a medium bowl, combine shiratamako, sugar, and water. Mix.
• Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
• Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
• Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
• Set aside until it gets to room temperature.
• In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
• Add the diced chestnuts and fold them into the cream.
• Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
• Place a spoonful of cream on the cookie.
• Place one sheet of mochi over the cream and fold under the cookie.
• Garnish with more cocoa powder.
• Enjoy!

CHOCOLATE MOCHI

Steps:

• Place the chocolate in a medium bowl.
• Warm the heavy cream until it's steaming, either in the microwave or on the stove. Pour the cream over the chocolate and let it sit for a minute or two. Then, stir until the chocolate is completely melted and you're left with a dark, smooth and shiny ganache.
• Place the chocolate ganache in the fridge for a few hours or until firm.
• While the ganache is chilling, move onto the mochi.
• Combine the glutinous rice flour, sugar, salt and water. Pour it into a heatproof bowl if it isn't in one already.
• You can steam the mochi over the stove or in the microwave; I prefer the stove since it's more forgiving, but either way works. Stovetop will probably take 30-40 minutes (longer if you're using a makeshift steamer and have to keep refilling the water), and microwave depends on the strength of your microwave but I would start with 3-5 minutes.
• Stir the mochi occasionally, making sure to redistribute any liquidy bits. It's done when the mochi isn't grainy to the touch or sight, and you can taste to make sure it doesn't have any raw flour taste. It'll firm up as it cools, so don't worry if it seems a bit soft right now.
• Remove the mochi from the steamer/microwave, and let it cool while you go back to the truffles.
• Grab a pair of food safe vinyl gloves if you have some. Divide the chocolate ganache into 16 equal portions, and roll the ganache into balls (the gloves help keep the mess off your hands). Set them aside for a bit (you can put them back in the fridge if they're feeling a bit soft or melty).
• Dust a big cutting board with a generous amount of cornstarch, then turn the still slightly warm mochi out onto the cornstarch. If the mochi is still too warm to comfortably work with, let it cool more until moving on.
• Once the mochi is comfortable enough to work with, but still a little warm, divide it into 16 equal pieces, dusting and dipping the mochi into more cornstarch if it gets sticky. It's okay if it seems like too much cornstarch.
• With one piece of mochi at a time, flatten it in your gloved palms until it forms a disc. Add a chocolate truffle to the center and bring the edges of the mochi together. I like to try to make some side of the mochi taut and smooth, and gathering the edges of the mochi on the other side, almost like a lumpy soup dumpling.
• Place the mochi into a cupcake wrapper, pretty side up, and repeat with the remaining ganache and mochi.